Carrot Cake - Easter Special

CARROT CAKE - EASTER SPECIAL

   Carrots cakes are typically made during Easter times. This time I got again a recipe from Chefkoch.de, which came out super.

Made 2 times till now. First for Easter celebration in the church and second for sons Holy Communion.  Recieved very positive remarks both times. The recipe is recommandable and i will be making it again ;)

THINGS NEEDED:

Carrots grated - 375gm

Sugar              -  250 gm

Eggs                - 4

Vegetable Oil  - 250 ml

Cinnamon       - 1 tsp

Backing powder - 2 tsp

All purpose flour- 250 gm

Almonds powdered - 200 gm

For frosting :

Sugar, powdered - 100 gm

Cream cheese (Frischkäse) - 300 gm

Vanillasugar - 1 tbsp

Lemon Juice - 2 tbsp

PREPARATION METHOD:

Beat Eggs and sugar till creamy .

Mix in oil, cinnamon .

Add grated carrots, powdered almonds.

Mix flour and backing powder. Then add it into carrot mixture in 2 batches .

Mix uniformly.

Pour into a 28 inch form and bake in 180 degrees for 45 minutes.

Mix well the ingredients for frosting and

apply uniformly over the cooled down cake.

Decorate with iced carrots and chopped pistas.

Carrot cake

CARROT CAKE

I actually wanted to publish this on Easter. But as son's kinder garten started time is high& i am always in a run. Better late than never :)
Hope you will enjoy this recipe from GU !!

Things Needed :
Grated carrots - 125gm
Eggs -4
Suagr - 125gm
Oil - 200ml
Carrot juice -200ml
Walnuts/Hazelnuts , chopped -200 gm
All purpose flour- 300gm
Backing powder -1pkt

Topping & Filling :
200gm powder sugar & 2 sp lemonjuice.

Preparation Method:
Preheat the oven to 180degrees
Mix flour with back powder seperately.
Beat egg & sugar until thick creamy. Add oil & carrot juice into this & mix.
Mix in the grated carrots. Chopped walnuts.
Add the flour with back powder into this and mix.
Pour this into the back form & back for 45 min.

Beans Carrot Thoran

BEANS CARROT THORAN

Things needed :
Beans cut small - 1 cup
Carrot cut small - 1 cup

Shallots , sliced - 1/2 cup
Grated coconut - 5 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds- 1 tsp
Curry leaves - 1 spring
turmeric - 1/2 tsp
Salt, Oil

Preparation method :
Heat oil.Splutter mustard seeds & cumin seeds. Add curry leaves.
Add turmeric .Then cut shallots.Saute until they turn transparent.
Add cut vegetables into this . Saute & fry until the become slightly fried & crispiness goes.
Don't let it burn .Pour some water when needed .
Sprinkle some salt . Close lid & allow to cook . Saute in between. Cook until its done.

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Mixed vegetable koottu curry

POTATO -CARROT - PEAS Koottu CURRY

This curry is an all rounder . It goes well with rice, appam , chappathi , idiyappam or whatever you have.I learned it from my mom. I used to make it when I dont have many vegetables .Its rich in gravy so you don't need lots of side dishes with this.

So here goes ,
Things needed :
4 medim sized potatoes , cubed
2 carrots , cubed
1 handful peas frozen or fresh
1 green chilly
Curry leaves 1 spring

Grated Coconut or dessicated coconut- 70 gms
Chilly powder -3/4 tbsp
Coriander powder - 1 tbsp
Meat masala - 1 tsp

1/2 Onion , sliced
Oil - 3 sp

Preparation method :
Peel the potatoes and carrots cut into chunks .Slice the chilly . Add enough water in a pan and cook all vegetables along with the Peas.

While its cooking prepare the coconut curry paste. Roast the coconut until brown & when it is done remove the pan from the heat .add chilly powder and saute for 5 seconds. Grind with coriander powder to make an oily curry paste. Add this to the vegetables , cook until oil separates to the top.
Add meat masala , mix well and let the curry stay in heat for further 3 min.

Heat oil in a pan fry the onions until brown and curry leaves, add these to the curry.
Serve this curry with rice. You can refriegerate the left over for later use .Tastes great even the 2nd or 3rd day.

Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even after her lunch....due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it as side dish for Idlis and Dosas and Rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and ofcourse rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. Like pizzas for Italinas, Sambar for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar addict and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and at Onam.

This is how my mom makes sambar.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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Carrot Peas pulao

Carrot Peas pulao Recipe

CARROT - PEAS PULAO

Things needed :

Basmati rice - 500 gm
Peas - 2 cups (225 gm)
Carrot -2 (200 gm)
Ginger Garlic chopped - 2sp (1sp from each)
Green chillies - 3 slit
Spices - Cinnamon 3 small sticks , Cloves 7 , Cardamom 3 crushed , Bay leaves 2 broken
Nuts & Raisins

for topping,
Onion - 1 thinly sliced (about 175 gm)
Turmeric - 1/4 tsp
Ghee (clarified butter)
Salt


Preparation method :

Soak the basmati rice & keep aside.

Heat Ghee in a deep vessel . Roast nuts . Keep aside.
Fry sliced Onions. Keep aside.

Add cinnamon,cloves,cardamom , bay leaves into the Ghee .
When the cloves stars to splutter, add the ginger-garlic chopped & green chillies. Fry till the rawness goes.

Add the cut carrots & saute for 2 min. ...so that it wont mash after cooked
( Adding the carrots earlier with the rice will give a slight color to the rice .Thats why I prefer to add now.You can also cook the carrots later with Peas & add all with the rice.)

Add the soaked , drained clean rice to the vessel.

Add water double the quantity of the rice. For me it was 4 glasses.

Add salt. Allow to cook , closing the lid.

Cook the Peas separately adding small quantity of water and a pinch of salt. Peas only need some water to cook .
(The Peas are not cooked with rice in order to avoid spreading the taste of peas into the rice.So its added only in the last mixing time.)

After the rice has finished cooking , take a handful of rice from it.
In an empty pan or vessel ( i used the one in which i used for cooking Peas ) pour 1 sp oil or ghee add 1/2 levelled tsp turmeric & fry it in oil until the rawness goes . Then add the rice into it . Mix well. The colorful rice is ready.

Now add the cooked Peas, colored rice , fried onions, roasted nuts & raisins to the cooked rice and mix using a fork.

Serve with a salad , pappad whatever you like to have with it.

I made it on a holiday so got enough time to make a Beef fry to go with it :)

Vegetable Fried Rice

VEGETABLE FRIED RICE

Things needed :

Basmati rice - 500 gm
Onion 1+1/2 sliced ,150 gm
Green beans cubed ,250 gm
Carrot 2 small cubed , 250 gm
Green chillies - 2 slit
Ginger chopped -1 sp
Garlic chopped - 1 sp
Cloves - 10-15
Cardamom - 2
Cinnamon sticks 2-3
Raisins - nuts & sultanans




Heat some Ghee in a nonstick vessel in which you want to make fried rice.

Fry the nuts , Sultanas ( ready to take when looks like baloons) , slit green chillies & Onions in order

Tip:You can add more Ghee when needed.

Onion should be brown , like in picture.

Keep the fried things aside & start making the fried rice.





Add the Cloves,Cardamom ,Cinnamon sticks in the Ghee.

The cloves starts to splutter .

Add the chopped Ginger - Garlic and slightly brown them.

Add the Carrots & Beans now .

Saute for 3 minutes.

Mix in the basmati rice.

Saute & fry the rice for a while.

Add water double the quantity of rice.

Close the lid & cook for some time.

Use a fork to see if the water has been absorbed .

Don't use heavy spoons , so as to avoid the rice from breaking.







Mix in the fried ingredients
(onions , green chillies , raisins).

The classic vegetable fried rice is ready to be served accompanying a salad.











Another close view of the vegetable fried rice.










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Vegetable Kuruma

VEGETABLE KURUMA

Things Needed:
2 Carrots cubed - 175 gm
Beans cubed - 100 gm
Potato 1 cubed - 125 gm
Onion 1 big chopped 175 gm
Green chilly - 1 or 2

thickened Coconut milk - 3 sp
cardamom 1



To make the paste:

Coconut - 7 sp (1 handful or half coconut)
Turmeric - 1/2 tsp
Chilly powder - 1/4 tsp
Coriander - 1/4 tsp

Fennel seeds (perum jeerakam) - 1/2 sp
Cinnamon - 1 inch stick
Cloves -10

Grind the paste well & keep aside.



Preparation method :

Heat pan , add cut vegetables (Carrots,Beans,Potatoes,Onion) saute for 2 min.
Cook all these vegetables adding enough water & 3 & 1/2 sp thickened coconut milk .







Add ground paste & bring to boil.

After everything is cooked add a pinch of cardamom for a nice aroma.






Serve with Puri,Battoora , Naan or any other bread,
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Vegetable Stir Fry

MIXED VEGETABLE STIR FRY

This dish is basically made from all vegs you have in refri. ,
which can make a healthy side dish for rice, stuffing for your sandwich etc.

Things needed :

Cauliflower 1/2 of a cauli.
Carrots 3
Green Beans a dozen (the same quantity as carrots)
Green chillies 4
Capsicum 1/2
Onions 1 +1/2
Turmeric 1/2 sp
Chilly powder 1/4 sp

Servings : 6 persons

Preparation method :

Cut the vegetables in thin long pieces.
Heat 4 sp oil in a non stick pan .
Saute cauliflower first in this for 3 min. Then add other cut vegetables (Carrots,Fresh Green Beans,Onions,Capsicum,Green Chillies)
Saute all & fry open for sometime until the vegetables looses crispiness & turns like transparent.
Then add the 1/2 sp turmeric & 1/4 sp chilly & enough salt . Mix well.
After that cook covered , saute in between until it is done.
Don't saute a lot after its well cooked ..it will mash up.. from experience ;)



Serve with rice accompanying a dal curry or rasam or some meat ..


I used to have it in my refrigerator most of the times & whenever hunger strikes (even if it is midnight) I used to make a sandwich with it . Tasty & satisfying.. ;)






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Kerala Aviyal - Mixed vegetable curry of Kerala

KERALA MIXED VEGETABLE CURRY - AVIYAL

Things needed:

Brinjal - 1 large 175 gms,
Carrot - 2 , 100 gms
Drumstick - 1
Raw Banana -1, 200g
Green Beans same portion as carrots
Green Chillies - 2 slit
Potato- 1 medium

For the curry paste:
Grated coconut - 5 tbsp
Turmeric -1 tsp
Cumin powder - 1/2 tsp
Chilly powder -1/4 tsp

For seasoning:
Coconut oil- 2sp
Curry leaves 1-2 spring

If you are using dessicated coconut soak it in some water in a small pot first.
Cut all the vegetables into 2 inch long pieces and keep aside.
Note: While cutting Brinjal put it in a pot of water, so that it wont change its color .

Grind the coconut, turmeric,cumin n chilly powder.If needed add some water .

Tip: If you have dry or very tough drumstick cook it first in water until it is partially cooked. Then add other vegetables.

Take all the vegetables . Add the coconut paste.

Pour enough salt & water .(water level should be lower that of the veg., to avoid aviyal to be watery.)
Cook it covered with a lid.

When it is done add curry leaves & 2 sp coconut oil , to give it a good flavour. The flavour of aviyal!

Serve with Rice.

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Carrot Dosa

CARROT DOSA

If you are creative enough you can make different dosas using vegetables like carrot , tomatoes, curry leaves, coriander leaves , onion etc . Even eggs are good with dosa . All has got different names like tomato dosa , egg dosa & so on. But very easy to make. I used to make carrot dosa often at home , while carrots are always there in refri. . You can also make a chutney as side dish. I don't usually make any side dish for this, eats just like it is !!

Things needed :

Carrot , grated - 2
Green chillies , cut round or chopped - 2
Ghee

Preparation method :

Like always,
Heat some Ghee in a nonstick pan.
Spread a spoon of dosa batter . .
Pour the grated carrot & chillies on top of the batter.
Spread a little bit of the Ghee if u want.
Turn it around for a while, so that the batter on top will be cooked.
Pay attention not to burn the carrots.
Have it with a hot coffee. !

Carrot Halwa

CARROT HALWA - CARROT PUDDING

Hunger in the midnight & running to the refrigerator !

Atleast some have made such experiences during their pregnency . One such day couldn't find other than a bunch of carrots in my refrigerator.
Its basically how all halwas are being made ! Its an easy recipe !!


All you need for this great dessert is

Carrots - 3 cups grated
Ghee - 4 spoons
Milk - 2 cups
Condensed Milk - 2-3 spoons (only if u have it in the refrigerator)
Cardamom - 5 pods
Nuts

Preparation method :

Heat Ghee in a pan. Add carrots & coat it well with ghee.

Add Milk. Bring to boil.

When the milk reduces in quantity, add sugar. Add Cardamom & some nuts.
Saute until the mixture gets thicker & leaves out the pan .


Transfer into a bowl .
Garnish with some nuts .
Allow to cool in the refrigerator
& have it with a smile

Happy cooking :D




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